Japanese Sous Chef

Bali Jobs Recruitment; Kuta Selatan; Presencial; IDR 200.880.000 - 334.800.000; Jornada completa

Descripción de la vacante

Bali Jobs Recruitment is seeking a dynamic Sous Chef specializing in Japanese cuisine for a buzzy luxury resort on Nusa Dua Beach, Bali. Lead kitchen operations, mentor culinary talent, and deliver authentic Japanese dishes with flawless execution and luxury-driven plating.

The role requires strong leadership, meticulous hygiene, and the ability to collaborate with front-of-house teams to align food production with guest expectations and seasonal trends.

Formación

• Minimum 2 years in a leadership role in luxury hotels or resorts.
• Deep mastery of traditional and contemporary Japanese ingredients.
• Strong knowledge of HACCP and kitchen safety.
• Ability to supervise and optimize kitchen operations.
• Experience coordinating with outlets and front-of-house.
• Knowledge of food cost management and inventory.

Responsabilidades

• Organize and set up the kitchen section for efficiency.
• Ensure consistent high-quality plating and presentation.
• Mentor culinary staff and drive skill development.
• Uphold safety, hygiene, and company policies.
• Monitor food waste and assist with costing and orders.
• Innovate Japanese dishes while preserving authenticity.

Conocimientos

Leadership in kitchen

Japanese cuisine expert

Knife skills

HACCP & sanitation

Kitchen operations

Cross-functional collaboration

Cost control

Descripción del empleo

Our client, an iconic ultra-luxury 5-star resort on Nusa Dua beach, Bali, is seeking a dynamic and results-driven Sous Chef specialising in Japanese Cuisine to spearhead kitchen operations and cultivate exceptional culinary concepts. The ideal candidate will seamlessly bridge kitchen and service teams to deliver sophisticated dining experiences aligned with luxury standards while optimising kitchen efficiencies and mentoring culinary talent. This role offers an incredible opportunity to shape outlet growth through meticulous execution, culinary innovation, and a commitment to authentic Japanese gastronomy.

Note: A food portfolio must be submitted with your application that displays your creativity, innovation, and attention to detail. (All images will be checked to ensure ownership)

Key Requirements

• Experience:Minimum 2 years of experience in a similar leadership role within a luxury 5* hotel or resort.
• Technical Mastery: Exceptional knife skills, deep mastery of traditional and contemporary Japanese ingredients, intricate flavor profiles, and authentic cooking methods (such as sushi, sashimi, robata, or teppanyaki preparation).
• Safety & Sanitation Compliance: Comprehensive knowledge and strict enforcement of food hygiene, Hazard Analysis Critical Control Point (HACCP) protocols, and high standards of kitchen safety.
• Operational Leadership: Proven ability to supervise kitchen operations smoothly, streamline satellite kitchen setups for maximum speed and productivity, and ensure consistent quality and presentation across all dishes.
• Cross-Functional Collaboration: Demonstrated capacity to coordinate and communicate effectively with related outlets and front-of-house teams to synchronize food production with business trends and service demands.
• Commercial & Cost Acumen: Strong foundational knowledge of monitoring food and operating costs, controlling waste, and regulating market lists and raw food inventories.

Key Responsibilities

• Kitchen Operations & Setup: Organize and set up the assigned section of the satellite kitchen with maximum efficiency to accelerate speed, boost productivity, and maintain rigorous workflow standards.
• Culinary Consistency: Ensure every dish and specialty item from the Japanese kitchen is prepared consistently and precisely according to standard recipes, technological cards, and adopted luxury benchmarks.
• Talent Mentorship & Training: Train, develop, and mentor culinary employees within the kitchen section, cultivating the necessary technical skills and professional growth required for high-performing kitchen operations.
• Quality & Safety Assurance: Uphold complete compliance with company policies concerning fire safety, hygiene, and sanitation, bearing personal responsibility for the quality of pre-fabricated and finished food products.
• Cost Control & Inventory Management: Monitor daily food spoilage and wastage closely, alerting the Head Chef to fluctuations and coordinating market list orders to ensure items are received, inspected, and stored properly.
• Culinary Innovation: Contribute to the continuous expansion and refinement of a wide range of Japanese dishes and aesthetic decorations, keeping pace with contemporary fine-dining trends while preserving authenticity.